The sweet potato has been a significant source of nutrition for over 8,000 years and is now being seen as an incredibly underappreciated yet nutritious food. It is high in fiber, vitamin A, iron, and calcium. Despite the name “sweet,” studies have shown that it actually helps stabilize blood sugar levels.
The roots are most frequently boiled, fried, or baked. They can also be dried and processed to make starch and flour. Sweet potato flour holds moisture well, brings a richness of flavor, and adds a slight sweetness to any baked good.

Sweet potato flour is incredibly versatile and can be used for baked goods, such as breads, cookies, muffins, pancakes and crepes, cakes, and doughnuts. It can also be used in soups, as a thickener for sauces and gravies, and in breading for fish. It is raw flour and does not require cooking before use. Sweet potato flour is great at holding moisture in baked goods and imparts a slight sweetness.